Poached Egg On Rye Toast With A Chilli And Basil Drizzle
Tuesday, 19 March, 2019

Poached Egg On Rye Toast With A Chilli And Basil Drizzle

Ingredients

50g fresh spinach, roughly chopped
6-8 vine tomatoes
1tbsp pumpkin seeds
1tbsp sunflower seeds
1/2 avocado, skin removed
1 slice rye bread, or other
1 egg


FOR THE DRESSING

2tbsp Udos Choice Ultimate Oil Blend
1 capsule Udo’s Choice Digestive Enzymes
A handful of fresh basil, finely chopped
1/2 tsp chilli flakes
Sea salt

 
Who doesn’t love poached eggs? Combining protein and healthy fats, this great meal will nourish your body from inside out.

 

 

METHOD

  
Begin by pre-heating your grill. Lay your seeds onto a baking tray and place under the hot grill to toast for around 4-5 minutes before removing and leaving to cool.
 
Once your seeds are cooling, place your tomatoes under the grill to cook for around 5 minutes before also removing and leaving to stand.

Meanwhile, bring half a saucepan of salted water to the boil. Once boiling, carefully crack your egg into the water and leave to cook for around four minutes.

Toast your bread, and then assemble your spinach on to the bread. Add your avocado, assemble your tomatoes, and then finally add your freshly poached egg.

Sprinkle over your toasted seeds. Finally, mix your fresh basil with your Udos Choice Ultimate Oil Blend, chilli flakes and a little sea salt, and drizzle this over to finish.

 

Recipe by Alice Liveing

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